Heat 2 tbsp. oil in a medium skillet over medium heat. Cut bread into small cubes and toss in the oil. Cook, tossing frequently, until well-browned and crisp, 10-12 minutes. Transfer to a plate and set aside.

Cut bacon into slivers. Add to skillet and cook over medium-low heat until crisp but still soft and juicy, 13-15 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Pour all but 1 tbsp. fat from skillet.

Add shallot to the skillet and cook until soft and translucent, about 5 minutes. Add stock and reduce by half. Add vinegar and mustard; bring to a boil. Whisk in remaining oil and season with salt and pepper. Keep warm.

Tear woody stems from kale leaves and discard. Tear kale into bite-sized pieces or, if using a tougher variety, shred leaves finely. You should have about 4 cups.

Bring 1/2" of water to a boil in a medium saucepan fitted with a steamer basket. Place eggs in basket, cover tightly, and steam over medium heat for 6 1/2 minutes. Transfer to a bowl of ice water and let cool for 1-2 minutes, then gently peel.

Toss the kale with enough of the shallot dressing to coat the leaves, season with salt and pepper, add the croutons, and mix thoroughly. Divide the salad between 4 plates and top with bacon. Tear each egg in half and place 2 halves on each salad. Serve immediately.

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